Oleanolic acid improves diet-induced obesity by modulating fat preference and inflammation in mice.
Fiche publication
Date publication
septembre 2018
Journal
Biochimie
Auteurs
Membres identifiés du Cancéropôle Est :
Pr KAHN Naim, Dr HICHAMI Aziz
Tous les auteurs :
Djeziri FZ, Belarbi M, Murtaza B, Hichami A, Benammar C, Khan NA
Lien Pubmed
Résumé
Obesity, triggered by high-fat diet (HFD), is associated to altered gustatory perception of dietary lipids. Oleanolic acid (OLA), a triterpene, has been reported to exert anti-obesity effects in animal models. Hence, we investigated the role of OLA in the modulation of oro-sensory perception of lipids in control and HFD-induced obese mice. As expected, OLA-treated obese mice exhibited a decrease in body, liver, and visceral adipose tissue weights. OLA treatment improved glucose tolerance, insulin level, plasma lipopolysaccharide (LPS), and hepatic cholesterol and triglyceride concentrations. OLA-treated obese mice exhibited higher fat preference compared to untreated obese mice, probably due to the increase in mRNA encoding CD36, a fat taste receptor, in mouse taste bud cells (mTBC). This phenomenon was associated with fatty-acid induced increases in free intracellular calcium concentrations, [Ca]i, induced in mTBC from OLA-treated obese mice. OLA also influenced the expression of mRNA encoding pro-inflammatory cytokines (IL-1β and IL-6) and some lipogenic genes (PPARα, SREBP1, FAS, ChREBP, and G6Pase) in liver and adipose tissue. These findings reveal that OLA improves gustatory perception of lipids and exerts protective effects in obesity.
Mots clés
Fat taste perception, High-fat diet, Inflammation, Oleanolic acid
Référence
Biochimie. 2018 Sep;152:110-120